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Crock Pot Mexican Chicken

February 18, 2013

Ingredients:
1 package of boneless, skinless chicken thighs
1 can Campbell’s cream of chicken soup
1 can diced tomatoes
1/2 – 1 container mild salsa
2 cups shredded Mexican blend cheese

Directions:
Put chicken in crock pot
Season to taste (fajita seasoning, salt, pepper, garlic)
Cover with soup, tomatoes, and salsa
Cook covered for 8-10 hours or low

After cooking:
Add 2 cups shredded Mexican blend cheese
Serve over long grain and wild rice

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